With a mixer on high speed, whip egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix egg yolks, cream cheese with mustard and dill. Slowly add half of the yolk batter to the whites. Using a tall, metal spoon (I use an iced tea spoon), make a lazy “s” through the batter once. Turn bowl 90 degrees and repeat. Add second half of the whites to the yolk mixture. Repeat lazy S wave two more times, each time turning the bowl 90 degrees.

Spoon into prepared pan, and gently spread to even the mixture. Bake for 30 minutes. Allow to cool on a rack. Cut into 6″ X 5″ squares (or if you prefer no waste, cut into 6-8 equal rectangles–2 rows of 3 or 4) with a pizza cutter, and finish edges with a spatula. Wraps can be curled by wrapping or cradling them around a rolling pin or on a pasta drying rack.

Store loosely in an open sack. Before use, remove from sack and allow to ‘dry’.